"Francine's delectable, timeless, and earthy recipes reaffirm a beautiful and intangible aspect of cooking---that what nourished the souls and bellies of long ago is still the best of what brings us together at the table today." Mario Batali WHILE MY COOKBOOKS often look to the past, the articles I write are focused in the here and now! I especially love Italian food and wine and interviewing great Italian chefs like Mario Batali and Lidia Bastianich. One of my greatest pleasures is exploring Italy, my ancestral home, and writing about its amazing culinary delights. Francine with Lidia Bastianich     FRANCINE ON ITALY La Dolce Vita: Italian Chocolate Tribune Media Syndicates, 2008 Five Yummy Things I Learned in Piedmont, Italy's Northern Region BettyConfidential.com, 2009 Chocolate on the House Food Arts Magazine, 2008 Chocolate for Dinner, An Italian Tradition Tribune Media Syndicates, 2009 Rice--Italy's Buried Treasure Tribune Media Syndicates, 2009 La Finanziera Gastronimica, 2009 Focus on Florence BettyConfidential.com, 2009 Italian Chocolates BettyConfidential.com, 2009 Five Yummy Things I Learned in Rome BettyConfidential.com, 2009 FRANCINE IN ITALY Italia amore mia (pdf) Papillon 58, invierno 2009/2010 di Francine Segane La Cucina Italiana in America... (pdf) Papillon 56, primavera/estate 2009 di Sarah Scaparone La giornalista americana affascinata dalle bellezze e dalla cucina del territorio (pdf) il Piccolo N.Y.C. capitale Usa del cioccolato (pdf) La Stampa Piero Celani: "Il Piceno sbarcherà a New York" (pdf) Riviera Oggi DOLCI: Italy's Sweets A SWEETS LOVER'S TOUR OF ITALY GOURMET GIRL Cooking with Ruth Reichl Berkshire Living, March 2006 FRANCINE SEGAN Aphrodesiacs are this food historian's bread and butter Fine Cooking, March 2011 NOODLING THE NOODLES by Mike May Scientific American, August, 2010 FOOD HISTORIAN FRANCINE SEGAN asserts that pasta emerged more than 5,000 years ago when an enterprising chef happened upon the now seemingly obvious idea of mushing flour and water together to create something that looked surprisingly like lasagna. “It breaks my heart to tell you this,” says Segan, invoking her own Italian heritage, “but the first to make those noodles might have been the ancient Greeks. 1879 Peppermints New York Times, Dec. 7 2008 ARTICLES FOR TRIBUNE MEDIA SYNDICATES (a small sampling of recent stories) How Top Chef's Padma Lakshimi stays slim Potluck on the 4th: Bobby Flay, Sara Moulton and Mollie Katzen share a few entertaining notions Tips for making great sandwiches Alice Waters and others share tips on cutting your food bill Honey Abuzz with Variety ©2009 Francine Segan. All rights reserved.